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Sun-Dried Tomato Pasta – a quick and easy creamy pasta that is made with garlic, basil, sun-dried tomatoes, chicken, and a little bit of half and half. It is ready in minutes and something that everyone will love.
It doesn’t matter what day of the week it is, things are busy and getting dinner on the table needs to be easy. This sun-dried tomato pasta is ready in under 30 minutes, so it is perfect for any night of the week.
Creamy pasta is kind of my ideal dinner, but this is lightened up some, so you can enjoy it anytime. And if you want to totally mix up your pasta dinner, this Chicken Fajita Pasta is a great one pan meal with all kinds of flavor.
If you like a creamy pasta, this sun-dried tomato chicken pasta is going to be a huge hit! There are quite a few great ones already on the site like Chicken, Bacon, Ranch Pasta, Creamy Mushroom Pasta, Pasta Milano, and Tuscan Chicken Pasta.
One thing you will notice is that I tend to lighten up a creamy pasta just a little bit. Most recipes call for both milk and heavy cream. Or just use half and half. This gives you the rich and creaminess you crave, but cuts back on some of the fat and calories. As always, if you want to go all out and use all heavy cream, it definitely works and makes a delicious pasta.
What’s In Sun-Dried Tomato Chicken Pasta
- Chicken
- Sun-Dried Tomatoes
- Olive Oil
- Garlic
- Onion
- Chicken Broth
- Half and Half
- Parmesan Cheese
- Italian Seasoning
- Crushed Red Pepper
- Basil
- Salt & Pepper
- Short Cut Pasta
How To Make Sun-Dried Tomato Pasta
- Bring a large pot of water to boil and cook the pasta according to the package directions.
- In a large skillet add a little bit of olive oil to the pan and brown the chicken. You want to cook for 3-4 minutes until it is browned, but not cooked through. Remove from the pan and cover with foil to keep warm.
- Add the rest of the oil to the pan with the onions and sun-dried tomatoes and sauté for about 5 minutes until the onions are soft and translucent.
- Mix in the garlic and cook for about 1 minute, until you can just start to smell it.
- Pour in the chicken broth, half and half, Parmesan cheese, Italian seasoning, and crushed red pepper. Stir to bring everything together.
- Add the chicken back to the pan and bring the mixture to a simmer. Cook for 7-8 minutes until it starts to thicken and the chicken is cooked through.
- Toss with the cooked pasta and season with salt and pepper to taste.
- Mix in the basil and serve immediately.
What To Serve With Sun-Dried Tomato Pasta
Recipe Tips
- You can use any cut of pasta you like. I used bowtie pasta here, but you can use penne, rotini, ziti or just about anything you like.
- Use the oil the sun-dried tomatoes are packed in for more flavor.
- To make this even more rich and creamy use heavy cream instead of half and half. You may need to reserve 1/2 cup of the pasta cooking liquid if the sauce gets too thick.
- If you like it spicy, add more crushed red pepper flakes.
- Serve with Parmesan cheese over the top and more basil.
More Delicious Pasta Recipes
- Chicken Spinach Alfredo
- Instant Pot Bolognese
- Creamy Beef Pasta
- One Pot Spaghetti
- Goulash
- Homemade Hamburger Helper Lasagna
- Tomato Basil Tortellini
Sun-Dried Tomato Pasta
Ingredients
- 2 Tablespoons olive oil
- 12 oz chicken breasts, cut into cubes
- 4 oz sun-dried tomatoes, chopped
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup half and half
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper
- 1 Tablespoon fresh chopped basil
- Salt and Pepper
- 8 oz short cut pasta
Instructions
- Bring a large pot of water to boil and cook the pasta according to the package directions.
- In a large skillet add 1 Tablespoon of olive oil to the pan and brown the chicken. Cook for 3-4 minutes until it is browned, but not cooked through. Remove from the pan and cover with foil to keep warm.
- Add the remaining oil to the pan with the onions and sun-dried tomatoes and sauté for about 5 minutes until the onions are soft and translucent.
- Mix in the garlic and cook for about 1 minute, until you can just start to smell it.
- Pour in the chicken broth, half and half, Parmesan cheese, Italian seasoning, and crushed red pepper. Stir to bring everything together.
- Add the chicken back to the pan and bring the mixture to a simmer. Cook for 7-8 minutes until it starts to thicken and the chicken is cooked through.
- Toss with the cooked pasta and season with salt and pepper to taste.
- Mix in the basil and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This would be a huge hit at our house!! It looks amazing!!
This pasta is so simple and delicious! The whole family loved it.